Every thing about KEEMA PARATHA | Vahrehvah, keema paratha recipe, keema paratha recipe
Keema parathais popular unleavened flat bread stuffed with flavored minced meat. This is very popular dish in Punjab. Keema Paratha is one of the delicious foods eaten in the Afghanistan and other Asian subcontinent countries. It’s awesome in taste with a finger licking recipe. This is actually a Roti or a parathawhich is served either in breakfast or dinner.
The chopped pieces of meat we call ‘Kheema‘or ‘keema’, is embedded in the roti. A parathais Indian flat bread that originated in the Indian Subcontinent. The parathadough usually contains ghee or oil which is also layered on the freshly prepared paratha. Parathasare usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese).
A paratha(especially a stuffed one) can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the parathainto a tube and eat it with tea, often dipping the parathainto the tea. Keema, Kheemaor Qeemais a traditional meat dish of Pakistan and India.
Originally this word meant minced meat. It is typically minced-lamb or goat curry with peas or potatoes. Keemacan be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosasor naan. Ingredients of Keemain South Asia usually include minced meat, ghee/butter, onions, garlic, and ginger together, finely chopped green chillies with spices including cinnamon, bay leaves and cloves. Some varieties may include peas (matar) and/or liver (kaleji).
For preparing the Keemaparatha, firstly mix the dough for the paratha. Take all wheat flour (atta), add little oil, pinch salt, and water. Knead nicely to form soft dough. Set aside for 10-15 mins. Take a pan add oil , fry onions, salt, turmeric, garlic and ginger, green chillies, add tomatoes one the tomatoesare dry then add the minced meat and keep mixing, add cumin powder, garam masala, coriander powder, chilli powder, garama masala cook till the meat becomes dry, once it is done add coriander leaves.
Transfer it in a plate to cool down. Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and roll into a fine chapati. On a tawa roast the paratha both the sides with butter or ghee. KeemaParathais now ready to eat. Serve Keema paratha with curd, butter or mint chuyney.
Summary: Keema Paratha Recipe made easy, learn how to make Keema Paratha Recipes at home.
Atta (Wheat Flour) - 1 - cup
Chilly powder - 3/4 - tsp
Chopped coriander leaves - 1/2 - bunch
Chopped green chillies - 2 - number
Chopped onion - 1- number
Chopped tomatoes - 1 - number
coridaner leaves - 1/2 - bunch
Cumin powder - pinch - pinch
Garam masala -1/2 -tsp
ginger garlic paste - 4 to 6 - tsp
Meat (leg portion) - 500 - grams
oil - 1- tsp
Salt - 3/4 - tsp
Tumeric Powder - 1 - pinch
Take one cup Atta mix in a bowl with pinch of salt,oil and water and keep it a side.Remove bones, skin and fat from meat and cut into 1" to 2" size pieces and mince it. Take a pan add oil , Fry onions, salt, turmeric garlic and ginger, green chillies, Add tomatoes one the tomatoes are dry then minced meat keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder, garama masala cook till the meet becomes dry, once it is done add coriander leaves. Transfer it in a plate to cool down. Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati. Take a pan cook both the sides with butter or ghee.